Prepare the box that will hold the arrangement first. Line the inside with decorative tissue paper, then add a foam block or paper shreds to hold the roses and chocolates in place.

Cut half the bamboo skewers to a shorter length, about 2 inches shorter; these will be for the sides of the bouquet. Use the bamboo skewers as guides for cutting the roses down to size. Arrange the roses in the prepared box; if desired, use a wet foam block to keep the roses fresh for longer.

Place the chocolate melts into separate mixing bowls. Heat over a double boiler or in the microwave until the chocolate is completely melted, about 2 minutes; stir every 30 seconds. Meanwhile, prepare the strawberries and cookies for dipping - place them onto the bamboo skewers. Dip the strawberries and cookies into the melted chocolate. For the strawberries, dip them into the chocolate, tap off any excess, then prop onto a foam board to allow the chocolate to set. The same can be done for the cookies, or they can be laid flat to dry on a silicone mat or parchment paper.

Garnish the strawberries, cookies and truffles with sprinkles or drizzle with opposite color chocolate. Spray the roses with gold spray and add edible gold leaf to the strawberries and cookies.

Once the chocolate is set, put the arrangement together. Alternate adding strawberries, cookies and truffles. Work your way around the arrangement starting from the center and adding the different items in a sporadic pattern.

Chocolate covered strawberries are good within the first 24 hours. I recommend making this arrangement and gifting it right away or the next day. If you are making it the night before, place the bouquet into the refrigerator so the strawberries and roses stay fresh.